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Ingredientes
- 1 lb Aubergines, 2-small
- 1 Tbsp. Sunflower oil, or possibly more
- 1 sm Onion, finely minced
- 1 c. Bulgur
- 2 c. Vegetarian bouillon, made from a cube Scant measure
- 2 Tbsp. Pine nuts, toasted
- 1 Tbsp. Minced fresh mint Salt and pepper Lime wedges Lemon wedges Torn mint leaves
Direcciones
- 1 Remove end from aubergines. Cut aubergine (leaving the skin on) into neat sticks, and then into 1/2 inch dice.
- 2 Heat oil in a large frying pan. Add in onion and saute/fry for 1 minute. Add in the diced aubergine. Cook over a high heat, stirring frequently, for about 4 min, till just tender . Add in oil if needed.
- 3 Stir in the bulgur, mixing well. Then add in the vegetable bouillon. Bring to a boil. Then lower the heat, and simmer for 10 min or possibly till all the liquid has evaporated. Season to taste.
- 4 Add in the toasted pine nuts, and stir gently. Add in the mint.
- 5 Serve on individual plates, garnish each portion with citrus wedges and fresh mint.
- Entertaining.
- Tbsp.)
- TIP: To taste more of the aubergine and less of the bouillon - soak the bulgur in water for about 1 hour or possibly more. Drain if needed. Omit the bouillon. Add in a little water in step 4 only as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 2 servings | |
| Calories 400 | |
| Calories from Fat 108 | 27% |
| Total Fat 12.55g | 16% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 794mg | 23% |
| Total Carbs 67.37g | 18% |
| Dietary Fiber 19.8g | 66% |
| Sugars 6.17g | 4% |
| Protein 11.69g | 19% |
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